Grease and line a baking tin, about 20cm square. Put the butter, sugar, honey and grated citrus zests in a deep saucepan over a very low heat. Leave until melted, stirring from time to time.

Stir the oats, dried fruit and the seeds into the melted butter mixture until thoroughly combined,then add the banana,give one mote mix. Spread the mixture out evenly in the baking tin, smoothing the top as you go.

Scatter some sesame seeds over the surface and trickle with a little more honey. Place in an oven preheated to 160°C and bake for about 30 minutes, until golden in the centre and golden brown at the edges.

Leave to cool completely in the tin, then turn out and cut into squares with a sharp knife. These bars will keep for 5-7 days in an airtight tin.

Heat 1 tablespoon of olive oil in a frying pan, add the chopped onion and cook over a medium heat until tender but not coloured. Add the garlic, ground cumin and cayenne and cook for another 30 seconds. Remove from the heat.

Tip the lentils and chickpeas into the bowl of a food-processor and blend until coarsely chopped. Add the onion mixture, tahini paste and parsley, and blend again until combined and nearly smooth. Tip into a large bowl and add the beaten egg, breadcrumbs and both of the cheeses. Mix together using your hands and season well with salt and freshly ground black pepper. Shape the mixture into patties and lightly dust in plain flour. Heat the remaining olive oil in a large frying pan, slide the burgers into the pan and cook until golden on both sides.

Put a medium pan on the heat and fry off the chorizo,onion and celery tip in the tomatoes, followed by a can of water. While the tomatoes are heating, shred the cabbage.
Pile the cabbage or spinach into the pan with the chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.

Grate over half a boiled egg,which will give the finishing soup a bit of creaminess 😀

In a pan, melt the butter and fry the onion, garlic and celery till soft but not coloured. Add the potato,the chestnuts,stock and bay. Boil, then simmer for 30 minutes. Once the potato is soft, remove the bay leaf and blitz with a hand blender till smooth,add salt and pepper,Stir in the cream and check the seasoning.

Heat the butter up in a pan and add the onion and thyme,after 5 minutes add all the other vegetables and saute for a further 5 minutes before adding the pearl barley.pour in the stock and allow to cook for 25 minutes .

The broth will get thicker if left in the fridge for the following day. So just add more stock if neccessary.